Here’s how I did it.
1 lb of lean ground beef 93/7
12 oven ready lasagna noodles
1 1/2 cups of part skim mozzarella cheese
2 cans of italian diced tomatoes
I large can of prepared tomato sauce ( I use Hunt’s garlic and herb)
Brown your meat with the onions and seasonings until fully cooked. Drain any excess fat. Once cooked add in the two cans of tomatoes un drained and the entire can of tomato sauce, about 2.5 cups or so. It look like a lot of sauce but don’t worry…the sauce is what cooks the oven ready noodles. Spray your 13 x 9 casserole dish with non stick spray and start your layers. 4 sheets of pasta, meat sauce, cheese, 4 sheets of pasta, meat sauce, cheese, 4 sheets of pasta, meat sauce, cheese. Once complete bake at 400 for about 50 minutes to an hour or until the pasta is fork tender.
This lasagna is 8 Point Plus per serving and my dish is 8 servings, Make sure to portion out the pan as it will be tempting to eat more than a single portion.
I pair my lasagna with garlic bread and either a salad or a green vegetable like green beans or broccoli.
This lasagna also freezes well. I follow the exact same steps except that before I layer the pasta I make sure the meat sauce is at room temperature. Even make your lasagna in a throw away pan with a lid and you will be so graeatful to have a go to meal one night when cooking is the last thing on your mind.
What are some of your favorite dishes? Share them with me in the comments or tweet them to me @mlj2374
-Drama mama outRead More